Place mango, onion, chili pepper, bean sprouts, cilantro, snow peas and cabbage in medium bowl. Combine ginger, vinegar, oil, mirin and soy sauce in a small bowl. Add to salad; toss gently to combine.
Place one level of the mango mixture on each leaf.
Combine sugar and fish sauce in a small pan and stir over low heat until sugar is dissolved. Cool for 5 mins.
Place the mango, lime juice, onion, chili and lime leaves in a large bowl. Pour over fish sauce mixture toss gently until combined.
Score fish fillets lightly through the skin twice and brush with olive oil. Heat an oiled frying pan and cook fish until browned on both sides and just cooked through.
Serve the fish with the relish, cilantro and lime wedges.
To make sugar syrup, boil 1 1/2 cups brown sugar in 2 cups of water. Set aside to cool.
In a blender, combine green mango and water. Process until smooth. (If there is no blender, use a large spoon to mash the green mango in the water.).
Pour in sugar syrup. Add crushed ice. Blend again until smooth. If desired, chill further before serving.
he pan.
Toss mango, shallots, cilantro, green onions, peanuts, fish sauce
il the grate.
Toss mango, salad greens, bean sprouts, carrot
Peel, seed and grate mango.
In a medium bowl, combine mango, bean sprouts, and grated carrot.
Mix remaining ingredients in a small bowl and combine with mango mixture.
Whisk together lime juice, fish sauce, chili sauce and palm sugar in a large serving bowl.
Add remaining ingredients and toss to combine. Serve.
For the lemongrass dressing, whisk all the ingredients in a medium bowl.
Cut the squid down the center to open it out. Score the inside in a diagonal pattern. Cut it into 2-inch squares. Combine the squid, shrimp and octopus in a large bowl with half of the dressing. Cover and refrigerate for 2 hours.
Cook the seafood, in batches, on a heated oiled grill pan (or on the grill) until browned.
Combine the seafood, remaining ingredients and remaining dressing in a large bowl. Toss gently to combine.
Place noodles in medium heatproof bowl; cover with boiling water. Let stand until tender; drain. Rinse under cold water; drain.
Meanwhile, for the sweet chili dressing, whisk lime juice, fish sauce, sweet chili sauce and sugar in a small bowl. Season to taste.
Place noodles, mango, crabmeat, onion, mizuna and cilantro in a large bowl. Add dressing; toss gently to combine.
Combine ingredients and sprinkle with lime juice. You will need a smaller amount of lime juice for a green mango and more lime juice if mango is ripe.
Combine mango and sugar. Mix well and let stand for about an hour.
Heat small skillet over medium heat. Add mango-sugar mixture. Lower heat and cook for 15 to 20 minutes or until mangoes become very soft and the sugar begins to turn light brown. (Do not use nonstick skillet, as sugar will not caramelize.).
Add ginger, red chiles, and salt. Mix well.
Add saffron-infused water and mix well.
Simmer for another 5 minutes.
Remove chutney from heat. Let cool about 20 minutes. Cover and refrigerate until needed.
br>Combine the cilantro, carrot, green mango, cucumber and black pepper in
Toss the mango thoroughly with the ground sea
Preheat oven to 350 degrees F (175 degrees C).
Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.
Combine all except mango and boil 5 minutes.
Add mango and cook for 30-45 minutes or until tender and clear.
Pack mangoes into hot, sterilized jars, add syrup and seal.
Process in boiling water bath for 10 minutes.
Rub soy sauce on both sides tofu and sprinkles with black pepper
Cook marinated tofu on hot grill till both sides golden brown.
Put shredded mango on a plate, places grilled tofu on top mango.
Pour vegetarian fish sauce on top.
Serve with rice.
Cut the mango into cubes and put it into the bowl. Add all the ingredients to the mango.
Mix and let fruit rest for 15 minutes (chilling is optional).
dd in the green chili, sliced tomatoes and green mango if using. Fry
Boil chicken until done; save broth.
Fry onion in oil until clear.
Add chicken pieces, green mango, curry and flour until browned.
Add broth and tomatoes.
Simmer 45 minutes.
Serve over rice, if desired.
Mix mangoes, onion, avocado, and peanuts together in a large bowl.
Combine soy sauce, sugar, lime juice, Thai pepper sauce, and garlic in a small bowl. Pour dressing over mango mixture. Stir until thoroughly coated.
Let salad sit at room temperature for 10 minutes before serving so flavors can blend.